3 egg whites

1/4 tsp cream of tartar

3/4 cup (160 g) sugar

2 1/2 cups (335 g) fresh or frozen raspberries (thawed and drained)

In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating constantly, until stiff peaks form, about 5 minutes.

Add 1 1/2 cups of raspberries and beat for 1 minute.

Divide the raspberry mousse among glasses or small bowls. Serve immediately or refrigerate for several hours.

When ready to serve, top with the remaining raspberries.

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